Vegetarian Chili

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion
• 3 garlic cloves, minced
• 4 cups water, divided
• 2 tablespoons sugar
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 (6-ounce) can tomato paste
• 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.